Tomato Soup Baked Lamb Shanks

Turn the slow cooker on to low to pre-warm while preparing the ingredients. Mix together the soup powder and stock, stirring until the soup powder has completely dissolved - a whisk is ideal.

If wishing to brown the lamb: Heat a dash of oil in a frying-pan and, when hot, brown the shanks well.

Put the lamb, onions and carrots into the pre-warmed cooker. Pour over the beef stock mixture and scatter over the rosemary. Season well with pepper and cover with the lid. Cook on low for 6–7 hours or on high for 4–5 hours, or until the meat is meltingly tender and falling off the bone. Serve with plenty of mashed potato and seasonal vegetables.
 

Oven Cooking Option

Cook, covered in an ovenproof casserole dish, in a pre-heated 1600C oven for two hours till the meat is tender.
 

Savoury Crumble

Preheat the oven to 200°C. Pull the meat from the lamb shanks and discard the bones. Pull or cut the meat into bite-sized pieces and return to the sauce. Transfer the lamb mixture to an 8-9 cup capacity casserole dish.

Mix together the breadcrumbs, butter, cheese and rosemary and scatter over the lamb mixture. Bake in the preheated oven for 20-25 minutes until the casserole is hot and the crumble lightly golden.